Peruvian Roast Chicken Creamy Sauce (Printable version)
Tender roast chicken infused with spices, served alongside a fresh, creamy green sauce rich in herbs and lime.
# What you need:
→ For the Chicken
01 - 1 whole chicken (3.5-4 lbs)
02 - 2 tablespoons olive oil
03 - 1 tablespoon lime juice
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 1 tablespoon white vinegar
06 - 1 tablespoon paprika
07 - 2 teaspoons ground cumin
08 - 2 teaspoons garlic powder
09 - 1 teaspoon dried oregano
10 - 1 teaspoon black pepper
11 - 2 teaspoons kosher salt
→ For the Creamy Green Sauce
12 - 1 cup fresh cilantro leaves (packed)
13 - 2 jalapeño peppers, seeded and chopped
14 - 2 cloves garlic
15 - ½ cup mayonnaise
16 - ¼ cup sour cream
17 - 2 tablespoons lime juice
18 - 2 tablespoons extra virgin olive oil
19 - ½ teaspoon salt
20 - ¼ teaspoon black pepper
# How To:
01 - Preheat oven to 425°F.
02 - In a small bowl, whisk together olive oil, lime juice, soy sauce, white vinegar, paprika, cumin, garlic powder, oregano, pepper, and salt until well combined.
03 - Pat chicken completely dry with paper towels. Rub marinade thoroughly over entire chicken, working under the skin and inside the cavity for maximum flavor penetration.
04 - Place chicken breast side up on a rack in a roasting pan. Let stand at room temperature for 20 minutes to allow marinade to absorb, or refrigerate up to 12 hours for deeper flavor.
05 - Roast for 1 hour to 1 hour 10 minutes, until the thickest part of the thigh reaches 165°F and juices run clear when pierced.
06 - Transfer chicken to a cutting board and rest for 10 minutes before carving to allow juices to redistribute.
07 - While chicken rests, combine cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and pepper in a blender. Process until completely smooth and vibrant green.
08 - Carve chicken into serving pieces and arrange on a platter. Serve with creamy green sauce on the side for dipping.
# Expert Advice:
01 -
- The marinade creates this incredible depth that tastes like it marinated for days but actually comes together in minutes
- That green sauce is the kind of thing youll want to put on absolutely everything, not just chicken
02 -
- Dry the chicken thoroughly before applying the marinade or the seasonings will slide right off instead of adhering to the skin
- Let the sauce sit for 15 minutes after blending to let the garlic mellow and the flavors meld together
03 -
- Invest in a good meat thermometer because guessing when chicken is done is how you end up with dry meat or undercooked poultry
- Roast some potatoes or vegetables in the pan below the rack to catch all those flavorful drippings